This Cranberry Cherry Crisp could truly not be easier and has the added bonus of being Vegan & Gluten Free! What a perfect holiday dessert, that is also pretty healthy! Lot of antioxidants and fiber!
If you’ve been following my blog for any length of time, then you know that my Mom is severely gluten and lactose intolerant! I usually try to make her a special dessert that she can eat, because she can eat none of the goodies that the rest of us enjoy!
What could be more festive this time of year than Cranberries? Ocean Spray has named them the official, unofficial fruit of the holidays! Those of you in the US are, I’m sure, farmiliar with their commercial! I love their characters! They are so funny!
I cheated and used a can of cherry pie filling for this crisp because I had it in the pantry, but it is really easy to make yourself, as well. Just add the fruit, sugar and cornstarch to a saucepan and cook them down until the sauce thickens up. Then add the cranberries a bit more cornstarch, a little sugar and a splash of lime juice! The crisp layers are just oats, almonds, a little sugar, coconut and coconut oil. Mix that all up and press it in the bottom of a casserole dish, reserving some for the top. Spread the cranberry and cherry mixture on the top. Then on top of that, sprinkle the rest of the crisp topping. Pop it in the oven and in about 35 minutes you have a lovely, festive dessert!
I hope you enjoyed the recipe today for Cranberry Cherry Crisp! Give it a try! It is so festive! Check out my Rhubarb Crisp here for a another delicious, allergy friendly dessert!
Enjoy! And have fun cooking!
This Cranberry Cherry Crisp is an easy, delicious, festive dessert for the holidays!
- 1 can cherry pie filling
- 2 cups fresh or frozen, thawed cranberries
- 2 Tbsp sugar, I use turbinado
- 1 splash lime juice
- 2 Tbsp cornstarch
- 1 cup gluten free oats
- 1/2 cup slivered almonds
- 1/2 cup sweetened flaked coconut if you substitute unsweetened coconut, increase sugar to 2 tablespoons
- 1 large pinch cinnamon
- 1 small pinch nutmeg
- 1 Tbsp sugar, I use turbinado
- 3 Tbsp coconut oil
Mix all ingredients together in a medium bowl. Spread 2/3 of mixture on bottom of casserole.
Mix all ingredients together. Top crisp layer with all of the filling.
Sprinkle remaining crisp on top of filling.
Bake for 30-40 minutes until topping is golden brown, filling is bubbly and cranberries are soft.
Preheat oven to 350°F